The wonderful thing about this time of the year is the great variety of produce you can get from the market. I go to a nearby shop and buy stuff to get home. On the days where I’m working from home are the best days to experiment. I cook breakfast, lunch, sometimes desert, and even dinner if I’m staying home at night.
I recently received a bunch of basil. The most obvious thing to do is pesto. The first thing to do with pesto is add it to pasta. Then adding cheese. But what’s not so usual is roasting vine tomatoes and adding them to the dish. And that’s what I did. Pretty Genius, no? *pulling a Kanye moment*
There is something about basil and tomatoes. They are wonderful together that last week, I made a bite from a large leaf of basil wrapping a thick slice of tomato with some bitter quick-cured green olives. It was marvelous. And to pull some “trendy” key terms, it was fat-free, gluten-free, dairy-free, nut-free, but not flavor-free at all. If you have access to these fresh ingredients, go ahead and try it now.
For the time being, load yourself with some good fat, carbs, dairy, and fibers and cook yourself a delicious bowl of spaghetti with pesto, roasted vine tomatoes, and torn fresh mozzarella. I’m not hipster enough yet to make my own fresh mozzarella. But might try 😉